Hello creamy, coconut goodness! This Vegan Coconut Cream Pie is made with homemade pie crust, a creamy coconut filling, and topped with vegan whipped cream. Pie, coconut, and whipped cream lovers won’t be able to get enough!
Dairy free coconut cream pie
This Vegan Coconut Cream Pie is a creamy, dreamy, and fluffy dessert that’s sure to make every coconut lover jump up and down with joy. You won’t believe how easy it is to make and how similar it is to the classic!
Just like my Banana Cream Pie, this vegan coconut cream pie recipe begins with a homemade vegan pie crust and a sweet, coconut-infused custard. It’s left to set in the fridge for a few hours before a layer of vegan whipped cream is piped on top. Decorated with shredded coconut, this thick and creamy pie is the perfect dessert to bring to spring and summer celebrations.
Do you and your guests a favor and make this pie with my Heavy Whipping Cream Substitution. It pipes beautifully and tastes like real whipped cream! Even if you aren’t a huge fan of coconut, you’re sure to get a kick out of the layer of cream on top.
Ingredients needed (with substitutions)
- Vegan pie crust – You can use any pie crust you love. My homemade pie crust is easy to make and my gluten free pie crust works well too. If you’re in a rush, use a storebought vegan pie crust.
- Soy milk – Or any other dairy free milk.
- Cornstarch – Arrowroot or tapioca starch should also thicken the custard filling nicely.
- Coconut milk – Canned full fat coconut milk will produce the creamiest filling and is what makes the custard so nice and thick! Another full fat plant milk (like oat or cashew milk) should work instead but the custard won’t be quite as thick.
- Sugar – You can use coconut sugar for an added layer of coconut.
- Sweetened shredded coconut – This is optional but will give the pie an extra layer of coconutty goodness!
- Vanilla extract – For flavor and balance.
- Coconut extract – This is the third and final layer of coconut in the filling. Feel free to omit it if you can’t find it.
- Vegan whipped cream – My heavy whipping cream substitution is easy to pipe, very sturdy, and tastes deliciously sweet. Die-hard coconut fans should use coconut whipped cream instead. My aquafaba-based whipped cream whips up in just 5 minutes and is the best option when you’re in a rush.
- Toppings – Decorate the finished pie with coconut chips, coconut shavings, or sweetened shredded coconut.
How to make vegan coconut cream pie
Find the complete recipe with measurements below in the recipe card.
Are you using a homemade pie crust? Then it needs to be pre-baked first. Go ahead and skip this part if you’re using a cookie crust or storebought pie crust!
Roll out your pie crust and gently layer it into a pie plate. Press a layer of aluminum foil onto the crust and pour the pie weights (I use rice or sugar!) on top. Bake until it’s golden brown, then let it cool.
Now we can move on to the creamy coconut filling. Start by whisking the plant milk and cornstarch in a bowl. Next, pour the coconut milk, sugar, and the milk/cornstarch mixture into a saucepan on the stove. Bring it up to a boil, then lower the heat and let it simmer. Keep whisking until it thickens.
Take it off the heat and stir in the filling ingredients. Pour it into the baked and cooled pie crust and smooth out the top with a spatula. Cover with plastic wrap, making sure to press it into the top of the custard. Let it set in the fridge for at least 3 or 4 hours.
Whipped cream is added at the end to give the pie a fluffy, creamy finish. Transfer your homemade or storebought whipped cream into a piping bag with a tip and pipe dollops on top of the coconut custard. Sprinkle the toppings of your choice on top, then serve and enjoy!
Tips for success
- The pie crust has to be pre-baked – It’s the only part of this recipe that’s cooked so it needs to be baked completely before we begin.
- No pie weights at home? Use sugar, rice, or dried beans instead. They can be reused for more vegan pie recipes, so be sure to keep them in a labeled jar or container for later.
- To turn this into a no bake dessert – Use a storebought pie crust. My favorite is the frozen vegan pie crust from Whole Foods.
- Let the pie chill in the fridge – Chilling the pie for 3 to 4 hours or even overnight in the fridge will ensure the filling is thick, set, and firm. The pie will be too liquidy if you skip this part.
- If you’re in a rush – Scoop large dollops of whipped cream on top of the pie instead of piping. It won’t look as fancy but this method is much easier and faster!
Frequently asked questions
- Is the pie gluten free? Only if you make it with a gluten free pie crust.
- Can you make it ahead of time? Absolutely! Just pour the filling into the baked pie crust, cover with plastic, and store in the fridge for 1 or 2 days. Don’t add the whipped cream until right before serving.
- How long does it last? The assembled coconut cream pie will only last for about 3 or 4 days in the fridge.
Want more dreamy vegan pies?
- Vegan Lemon Meringue Pie
- Vegan Peanut Butter Pie
- Perfect Vegan Apple Pie
- Boston Cream Pie
- Vegan Pumpkin Pie
- Vegan Chocolate Pie
Vegan Coconut Cream Pie
- 1 Easy Vegan Pie Crust baked completely, see notes
Whipped Cream and Toppings
- 2-4 cups Vegan Whipped Cream see notes
- coconut chips, coconut shavings or sweetened shredded coconut
Bake the crust
- If you use a cookie crust or store bought pre-baked crust, you can skip this part. The crust needs to be baked completely since we are putting a no bake filling into it.
- Prepare a vegan pie crust as instructed using my recipe. Once the pie crust is lined in the pie plate, line it with aluminum foil or parchment paper, fill to the top with pie weights, sugar, rice or dried beans. Bake for 60-70 minutes.
- Carefully remove the pie weights with the foil, and let the crust cool for about 20 minutes at room temperature.
Make the coconut cream filling
- Whisk the plant milk and cornstarch in a bowl or glass measuring cup until smooth.
- In a medium pot, add the coconut milk, sugar and milk/cornstarch mixture.
- Turn the heat to medium-high, and whisk until smooth. Bring to a boil, then lower heat to a simmer and whisk constantly until it thickens.
- Immediately remove from heat and stir in the shredded coconut (optional), vegan butter, vanilla and coconut extract.
- Pour into the pie crust, and smooth with a spatula. Cover with plastic wrap touching the top of the custard; this prevents a skin from forming on top of the custard. Place in the refrigerator for 3-4 hours to chill and thicken.
Top with whipped cream and serve
- Once the pie has chilled for 3-4 hours, prepare whipped topping of choice (or simply use store bought vegan whipped cream).
- Cover the pie with whipped topping, or use a piping bag and tip to pipe it on. This works best with my new recipe for Heavy Whipping Cream Substitution.
- Sprinkle with coconut chips, shaving or shredded coconut, if desired. Serve and enjoy! Keep leftover pie refrigerated for up to 3-4 days, covered.
- Nutrition Info – This is an estimate only, and will depend on what pie crust and whipped topping you use.
- Pie Crust – I prefer my Easy Vegan Pie Crust, but you may also use this Gluten Free Pie Crust or a store bought crust.
- Coconut Extract – You may leave this out if you can’t find it, but it adds quite a bit of flavor so use it if you can.
- Whipped Topping – Go make this easy whipped cream substitute if you can, it’s the absolute best! But another vegan whipped cream will work, even a store bought variety like So Delicious Coco Whip.